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Smoked Pork Shoulder

Smoked Pork Shoulder

Barbecue joints usually use whole pork shoulders for pulled pork, but shoulders are hard to find at local grocery stores. Instead, pick up a bone-in Boston butt. A sprinkling of salt and some hickory wood chunks are all you need to get that deep, smoky flavor. Pair this basic pulled-pork recipe with the barbecue sauce of your choice, or make your own.

Tip: A handful of wood chips should be added to the fire every 30 minutes to an hour.

Serve hickory smoke-infused pork shoulder at your outdoor festivities throughout the summer. Serve the shredded pork on buns for sandwiches or use it to top salads and baked potatoes.

Yield: 6 servings

 

Ingredients:

•  1 (5- to 6-pound) pork shoulder or Boston butt pork roast

•  2 teaspoons salt

•  10 pound hardwood charcoal, divided

•  Hickory wood chunks

Preparation:

1.  Sprinkle pork with salt; cover and chill 30 minutes.

2.  Prepare charcoal fire with half of charcoal in grill; let burn 15 to 20 minutes or until covered with gray ash.

3.  Push coals evenly into piles on both sides of grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.

4.  Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.

5.  Prepare an additional charcoal fire with 12 briquets in an auxiliary grill or fire bucket; let burn 30 minutes or until covered with gray ash. Carefully add 6 briquets to each pile in smoker; place 2 more hickory chunks on each pile. Repeat procedure every 30 minutes.

6.  Cook, covered, 5 hours and 30 minutes or until meat thermometer inserted into thickest portion registers at least 165°, turning once the last 2 hours. (Cooking the pork to 165° makes the meat easier to remove from bone.)

7.  Remove pork; cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.

 

 

Southern Living

JULY 2001

 

Source: MyRecipes

 

 

Grilled Buttermilk Chicken

Grilled Buttermilk Chicken

Instead of soaking the chicken in a saltwater mixture to add flavor and juiciness (brining), this chicken is brined in a mixture of buttermilk, shallot, and spices. The chicken can soak in the brine a day ahead.

Instead of soaking the chicken in a saltwater mixture to add flavor and juiciness, this grilled chicken recipe is brined in a mixture of buttermilk, shallots, and spices.

Yield: 6 servings

 

Ingredients:

•  1 quart buttermilk

•  1/2 cup chopped shallots

•  2 tablespoons chopped garlic

•  2 tablespoons kosher salt

•  2 tablespoons sugar

•  1 tablespoon ground cumin

•  1 teaspoon pepper

•  6 chicken thighs (about 2 1/2 lb. total)

•  6 chicken drumsticks (about 1 3/4 lb. total)

 

Preparation:

1.  In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.

2.  Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).

3.  Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.

4.  Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.

 

Note:

Brine the chicken up to 1 day before grilling; grill up to 1 day before serving (chill airtight). Transport in brine when grilling on-site. Keep the meat well chilled in an ice chest until ready to serve or grill.

 

Sunset

AUGUST 2004

 

Source: MyRecipes

 

Grilled Chicken with Mango-Pineapple Salsa

Grilled Chicken with Mango-Pineapple Salsa

Go tropical with your grilled chicken by adding a tangy salsa made with pineapple, mango, jalapeno pepper, and lime juice. Round out the meal with rice and plantain chips.

Top grilled chicken breast halves with a sweet-and-spicy tropical salsa of fresh pineapple, mango, jalapeño peppers, and cilantro. Serve over rice for an easy one-dish meal.

Yield: 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1/4 cup salsa)

 

Ingredients:

Salsa:

•  2/3 cup diced peeled ripe mango (1 medium)

•  2/3 cup diced fresh pineapple

•  2 tablespoons minced red onion

•  1 tablespoon minced seeded jalapeño pepper

•  1 1/2 teaspoons chopped fresh cilantro

•  1 1/2 teaspoons fresh lime juice

•  1/8 teaspoon salt

•  1/8 teaspoon freshly ground black pepper

 

Chicken:

•  4 (6-ounce) skinless, boneless chicken breast halves

•  1/4 cup pineapple juice

•  3 tablespoons chopped fresh cilantro

•  3 tablespoons low-sodium soy sauce

•  2 tablespoons honey

•  1 teaspoon fresh lime juice

•  Dash of crushed red pepper

•  Cooking spray

 

Preparation:

1.  To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.

2.  To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.

3.  Prepare grill.

4.  Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.

5.  Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.

 

Lauren Katz, Ashburn, Virginia, Cooking Light

OCTOBER 2008

 

 

Source: MyRecipes

 

Lexington-Style Grilled Chicken

Lexington-Style Grilled Chicken

The inspiration for the marinade on this grilled chicken comes from Carolina-style barbecue sauce, which is a spicy, vinegar-based sauce. Be sure to marinate at least 2 hours or as long as overnight to get the most flavor from the marinade.

Larry Elder says Lexington, North Carolina, pork barbecue inspired him to create this spicy-hot vinegar marinade for chicken.

Yield: Makes 8 to 10 servings

 

Ingredients:

•  2 cups cider vinegar

•  1/4 cup firmly packed dark brown sugar

•  1/4 cup vegetable oil

•  3 tablespoons dried crushed red pepper

•  4 teaspoons salt

•  2 teaspoons pepper

•  2 (2 1/2- to 3-pound) cut-up whole chickens*

 

Preparation:

1.  Stir together first 6 ingredients until blended.

2.  Place half each of vinegar mixture and chicken in a large zip-top plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally.

3.  Remove chicken from marinade, discarding marinade.

4.  Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 35 to 40 minutes or until done, turning occasionally.

 

*8 skinned and boned chicken breast halves and 8 skinned and boned chicken thighs may be substituted for whole chickens. Chill in marinade at least 1 to 2 hours, turning occasionally. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done.

 

Larry Elder, Charlotte, North Carolina, Southern Living

MARCH 2005

 

 

Source: MyRecipes

Lemon Tarragon-Brined Whole Chicken

Lemon Tarragon-Brined Whole Chicken

Brining is a technique where you soak the chicken in a saltwater mixture in order to make it more tender, juicy, and flavorful. The brining solution in this recipe also includes lemon rind and fresh tarragon, which add even more flavor.

This chicken is best when cooked indirectly on a grill, but you can also roast it in an oven. Fresh tarragon has a brighter flavor than dried, but you can use a third the amount of dried if fresh is unavailable. Toss any leftover chicken with tarragon-flavored mayonnaise for a salad.

Yield: 5 servings (serving size: about 4 ounces)

 

Ingredients:

•   7 cups water, divided

•   2 tablespoons grated lemon rind

•   8 tarragon sprigs

•   1 cup kosher salt (such as Diamond Crystal)

•   1/2 cup sugar

•   2 cups ice cubes

•   1 (4 1/2-pound) roasting chicken

•   1 tablespoon chopped fresh tarragon, divided

•   2 teaspoons freshly ground black pepper, divided

•   Cooking spray

•   1/4 cup fresh lemon juice, divided

 

Preparation:

1.  Combine 1 cup water, rind, and tarragon sprigs in a small saucepan. Bring to a boil; remove from heat. Place in a large bowl; cool to room temperature. Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. Place salt mixture in a 2-gallon zip-top plastic bag. Add the ice and chicken; seal. Refrigerate 3 hours, turning bag occasionally. Remove chicken from bag; discard brine. Pat chicken dry with paper towels.

2.  Prepare grill for indirect grilling, heating one side to medium and leaving one side with no heat.

3.  Sprinkle cavity of chicken with 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper. Lightly coat outside of chicken with cooking spray. Rub the remaining 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper evenly over outside of chicken. Place chicken on grill rack coated with cooking spray over unheated side. Close lid; grill 15 minutes. Brush chicken with 2 tablespoons lemon juice. Close lid; grill an additional 30 minutes. Brush with remaining lemon juice. Close lid; grill 15 minutes or until thermometer inserted into meaty part of thigh registers 180°.

4.  Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin.

 

Bruce Aidells, Cooking Light

JUNE 2004

 

 

Source: MyRecipes

 

Grilled Split Chicken with Rosemary and Garlic

Grilled Split Chicken with Rosemary and Garlic

When you marinate a whole chicken overnight in a buttermilk-herb mixture, then grill it slowly over indirect heat, you’re adding a double dose of flavor.

With only five ingredients and a grill, you can create a high-flavor chicken recipe with ease. The secret is to marinate the chicken in buttermilk-herb mixture overnight.

Yield: 5 servings (serving size: 3 ounces)

 

Ingredients:

•  1 (3 1/2-pound) chicken

•  1/2 cup low-fat buttermilk

•  1 tablespoon chopped fresh rosemary

•  1/2 teaspoon salt

•  1/2 teaspoon hot pepper sauce

•  2 garlic cloves, minced

•  Cooking spray

 

Preparation:

1.  Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish. Combine buttermilk and remaining ingredients except cooking spray; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit. Cover and marinate in refrigerator 24 hours.

2.  To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on). Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time. Discard skin before serving.

 

Note:

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

 

Cooking Light

JUNE 2000

 

 

Source: MyRecipes

 

Lemon and Oregano-Rubbed Chicken Paillards

Lemon and Oregano-Rubbed Chicken Paillards

Paillards are simply pieces of meat or chicken pounded into thin pieces. Because you have more surface area, you can use more of the citrus-herb rub, and the grilling time is only about 5 to 6 minutes.

Chicken breasts are pounded thin with a meat mallet or rolling pin to create paillards; the increased surface allows you to use even more of the flavorful rub.

Yield: 4 servings (serving size: 1 chicken breast half)

 

Ingredients:

•  4 (6-ounce) skinless, boneless chicken breast halves

•  5 teaspoons grated lemon rind

•  1 tablespoon olive oil

•  1 1/2 teaspoons dried oregano

•  3/4 teaspoon kosher salt

•  1/2 teaspoon freshly ground black pepper

•  1/4 teaspoon water

•  2 garlic cloves, minced

•  Cooking spray

•  4 lemon wedges

•  2 tablespoons chopped fresh parsley

 

Preparation:

1.  Prepare grill.

2.  Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.

3.  Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.

 

Elizabeth Karmel, Cooking Light

JULY 2004

 

 

Source: MyRecipes

 

Sweet Barbecue Chicken

Sweet Barbecue Chicken

Combine six basic ingredients for a sweet-and-spicy sauce that cooks in minutes. Apple juice and brown sugar complement the fiery flavors of chili powder and ground red pepper.

Make a sweet barbecue sauce for grilled chicken leg quarters by adding brown sugar and frozen apple juice concentrate to your favorite bottled barbecue sauce, and spice it up with just a sprinkle of red pepper and chili powder.

 

Yield: 12 servings (serving size: 1 chicken leg quarter)

 

Ingredients:

 

• 1 cup packed brown sugar

• 1 cup bottled barbecue sauce

• 2 teaspoons dried thyme

• 1 teaspoon chili powder

• 1 teaspoon ground red pepper

• 1 (6-ounce) can frozen apple juice concentrate, thawed and undiluted

• 12 small chicken leg quarters (about 5 1/4 pounds), skinned

• 3/4 teaspoon salt

• 1/2 teaspoon black pepper

• Cooking spray

 

Preparation:

 

1. Combine first 6 ingredients in a saucepan. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.

 

2. Prepare grill or broiler. Sprinkle chicken with salt and pepper. Place on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes on each side. Brush chicken with sauce, and cook an additional 15 minutes or until chicken is done, turning and basting frequently.

 

Cooking Light

OCTOBER 1998

 

 

Source: MyRecipes

 

Beer-Can Chicken with Cola Barbecue Sauce

Beer-Can Chicken with Cola Barbecue Sauce

Cooking chicken with beer and spices inside infuses the bird with a hint of spice and plenty of moisture for a juicy main dish. A simple cola sauce, made with liquid smoke, Worcestershire, and steak sauce, is the perfect finishing touch.

“I like any recipe that starts with ‘open a can of beer and drink half,'” says recipe developer and chef Steven Raichlen. American ingenuity has produced a variety of beer-can roasters that hold the can in place and stabilize the tipsy chicken. Aluminum cans bend easily under the pressure, so when piercing holes, it’s a good idea to use a can-holding gadget.

Yield: 6 servings (serving size: 3 ounces chicken and about 2 tablespoons sauce)

 

Ingredients:

Chicken:

•  1 (12-ounce) can beer

•  1 cup hickory wood chips

•  2 teaspoons kosher or sea salt

•  2 teaspoons brown sugar

•  2 teaspoons sweet paprika

•  1 teaspoon coarsely ground black pepper

•  1 (4-pound) whole chicken

•  Cooking spray

 

Sauce:

•  1/2 cup cola

•  1/2 cup ketchup

•  2 tablespoons Worcestershire sauce

•  1/2 teaspoon instant onion flakes

•  1/2 teaspoon instant minced garlic

•  1 1/2 teaspoons steak sauce (such as A-1)

•  1/2 teaspoon liquid smoke

•  1/4 teaspoon black pepper

 

Preparation:

1.  Open beer can; drink half. Carefully pierce top of beer can with “church-key” can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside.

2.  To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat.

3.  Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

4.  Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity.

5.  Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed.

6.  Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can.

7.  To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken.

 

Steven Raichlen, Recipes adapted from Steven Raichlen’s books How to Grill (Workman, 2001) and BBQ USA (Workman, 2003), Cooking Light

 

AUGUST 2003

 

Source: MyRecipes

 

 

Grilled Fusion Chicken

Grilled Fusion Chicken

Grilled Fusion Chicken accents grilled chicken breasts with Southwestern flavors like lime, hot sauce, chipotle chiles, and tequila. The standout cream sauce makes this chicken dish special enough for entertaining, yet easy enough to prepare for family weeknight dinners.

Create an amazing blend of flavors for grilled chicken breasts by marinating the chicken in a mixture of tequila, fresh lime juice, fresh ginger and dried chipotle chile. Use the reserved marinade to stir into whipped cream for a rich and savory topping. You can substitute 1/2 cup extra-virgin olive oil plus 2 teaspoons minced garlic for the garlic-infused olive oil.

Yield: Makes 4 servings

Total: 1 Hour

 

Ingredients:

•  4 boneless, skinless chicken breast halves

•  1/2 cup garlic-infused olive oil (see notes)

•  2 tablespoons each tequila and fresh lime juice

•  1 1/2 teaspoons hot sauce

•  1 teaspoon Worcestershire

•  1 teaspoon grated fresh ginger

•  1 teaspoon ground dried chipotle chile

•  1 teaspoon salt

•  1/3 cup heavy whipping cream

•  Chopped cilantro (optional)

 

Preparation:

1.  Pound chicken to 1/4-inch thickness. In a shallow dish, whisk oil, tequila, lime juice, hot sauce, Worcestershire, ginger, chile, and salt. Reserve 1/3 cup of this marinade, then put the chicken in dish, turn to coat, and marinate 30 minutes.

2.  Grill chicken on a charcoal or gas grill over medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds), turning once, until cooked through, 6 to 8 minutes total.

3.  In a small saucepan over medium-high heat, simmer reserved marinade until reduced to 1/4 cup, about 2 minutes. Whisk in the cream, then remove from heat. Serve chicken drizzled with sauce and garnished with cilantro, if you like. Serve extra sauce and a green salad on the side.

 

Note: Nutritional analysis is per serving.

 

Janet Hubbard, Santa Rosa, CA, Sunset

AUGUST 2006

 

Source: MyRecipes